Just in time for your holiday table! Paleo Apple Cranberry Upside Down Cake
December 23, 2015
My dad and one of my best friends are huge fans of pineapple upside down cake. When I went gluten free and started experimenting with gluten free flours and grain free flours, I discovered coconut flour. One of the first requests for a birthday was a pineapple upside down cake. Thinking that coconut flour would be a perfect accompaniment to this tropical flavored cake, I tried it out and the result was nothing less than spectacular. That recipe somehow got lost among my chicken scratch first draft recipes, but the idea came back to me when someone posted a scrumptious Apple Rosemary Cake using all purpose flour. So, the challenge was on - create a new coconut flour cake recipe that would work for what sounded like such a great combination. And the result was a deliciously sweet and subtle cake, but I know I could do so much more with it. And cranberries seemed the perfect balance to the sweet - tart and juicy.
A little about the benefits of cranberries. Some call them a superfood and I couldn't agree more. They are loaded with the minerals manganese and magnesium, antioxidants and vitamin c, are low glycemic and fiber. Great for the immune system and urinary tract health, they are a great seasonal addition to your holiday meals and throughout the winter. Coconut products hold their own also and this recipe has not only coconut flour, but coconut oil and a sprinkle of coconut sugar. More on these wonderful foods another time. It's time for the recipe. Have a Merry Christmas, Happy New Year, and Happy Holidays!
Coconut Flour Apple Cranberry Upside Down Cake
from the kitchen of Heather Page, Healthy Decadence
2-3 granny smith apples, peeled and sliced 1/16 inch thick
1/2 cup fresh cranberries
2-3 t coconut sugar
3/4 cup coconut flour
3/4 tsp baking soda
1/2 tsp unrefined salt
3/4 cup coconut oil or ghee, melted
1/3 cup full fat coconut milk
1/3 cup organic maple syrup or honey
2 tsp vanilla extract
1/2 c. fresh cranberries
ghee or coconut oil for oiling pan
Preheat oven to 350’F. Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper, cut into circle to fit the bottom.
Arrange apples and cranberries in bottom of cake pan and sprinkle coconut sugar and rosemary over apples.
In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
In another bowl, whisk eggs until fluffy.
Add melted oil, coconut milk, maple syrup/honey, and vanilla until foamy.
Add wet to dry and mix well to combine.
Pour onto apple/cranberry layer and smoooth with an offset spatula.
Press and distribute the remaining cranberries into batter.
Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.